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Vegetable and Lentil Curry

5 from 3 votes
Prep Time 30 minutes
Rest Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 83 kcal

Ingredients
 

  • 1 medium sized Fresh shallot
  • 125 g Cauliflower fresh
  • 125 g Fresh broccoli
  • 300 g Carrots
  • 1 tbsp Coconut oil
  • 100 g Lentils red
  • 400 ml Unsweetened coconut milk
  • 200 ml Vegetable broth, instant
  • 1 tsp Red curry paste
  • 1 tsp Green curry paste
  • 0,125 bunch Parsley
  • Salt and pepper

Instructions
 

  • Peel off shallot and cut into small pieces. Sauté shallots in coconut oil in a saucepan. After a few minutes, stir in red and green curry paste and simmer for another 2 minutes. Add coconut milk and pour over the stock.
  • Peel the carrots, cut into thin slices or wedges. Put the carrots in the saucepan and simmer for about 10 minutes. Cut the cauliflower florets from the stalk, keeping the tender leaves. Cut the broccoli florets from the stalk. Put everything in the Put in the saucepan and simmer for another 10 minutes. 5 minutes before the end of the cooking time, add the red lentils and let cook.
  • Season the curry with salt and pepper. Roughly chop the parsley. Arrange the vegetable and lentil curry on plates and serve sprinkled with the parsley. Tip: Delicious with it: Naan bread or yoghurt dip.

Nutrition

Serving: 100gCalories: 83kcalCarbohydrates: 7.3gProtein: 4.7gFat: 3.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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